Sweet Canelloni Papaya Gratin with Coconut
A sweet canelloni papaya gratin with coconut is a recipe featuring fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 EL Butter
- 600 g papaya flesh
- 200 g marzipan dough
- 20 physalis
- 100 g brown sugar
- 40 ml orange juice
- 2.5 EL cornstarch
- 100 g coconut flakes
- 2 limes (juice and zest)
- 100 ml condensed milk (unsweetened)
- 200 g crème fraîche
- 1 egg
- 12 canelloni
Instructions
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1.
Grease four small baking dishes with butter. Cut the papaya flesh into small cubes. Grate the marzipan. Halve the physalis, then combine them with the papaya cubes in a pot; add the marzipan and 50-60 g sugar and simmer over medium heat for about 5 minutes. Whisk the orange juice with the cornstarch until smooth, stir into the fruit mixture, bring to a boil once, then set aside.
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2.
Fill the canelloni with the fruit mixture and place three side by side in each baking dish.
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3.
Whisk lime juice, zest, coconut flakes, condensed milk, crème fraîche, and the remaining sugar; taste and spread over the canelloni.
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4.
Bake in a preheated oven at 180°C (convection) for about 40 minutes, covering with foil if they darken too much.
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5.
Serve as desired on the baking dish or plated on individual plates.
